Prep 20 mins
Cook 35 mins
With a little touch of creativity and a lot of inspiration from the wonderful memories of my mother’s delicious home-cooked meals, I came up with even better variations of Filipino dishes that I used to enjoy back home. Here is an example.
- 1 large dungeness crab (cleaned, shell intact)
- 1 tablespoon peeled and julienned gingerroot
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 stalk lemongrass, stalk pounded white part only (about 4 cm)
- 1 teaspoon curry powder (mild or hot depending on your preference) or 1 teaspoon curry paste (mild or hot depending on your preference)
- salt & freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons oyster sauce
- 3 tablespoons vinegar
- 2 cups thick coconut milk (unfortunately the light coconut milk doesn't go very well with this recipe)
- 2 cups broccoli florets
- 1⁄2 cup green bell pepper, strips
- 1⁄2 cup julienned carrot
- 1⁄4 cup chopped celery
- In a large casserole over high heat, sauté the ginger, onion, garlic and lemon grass in oil.
- Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
- Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
- Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
- Adjust the seasoning if necessary.
- Serve with steamed rice.
My husband made this for dinner tonight, and it was awesome. He couldn't find a dungeness crab and used blue crabs instead, which worked fine. Plus, he included as much of the crab guts and juices in with the sauce as he could, and it ended up being delicious. The curry and coconut flavors complemented the crab beautifully. We'll definitely be making this again.